Bulgur Wheat Salad with Sumac and Roasted Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty grain salad featuring nutty bulgur, roasted seasonal vegetables, and a vibrant sumac dressing. This Middle Eastern recipe, ready in about 35 minutes, pairs bulgur wheat, zucchini, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Middle Eastern cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 2 cups water to a boil, add 1 cup bulgur wheat, cover, and simmer for 15 minutes until tender. Fluff with a fork and cool completely.
  2. Step 2: Dice 1 medium zucchini and 1 small eggplant into 1/2-inch cubes. Toss with 3 tbsp olive oil, spread on a baking sheet, and roast at 400°F for 20 minutes until golden and tender.
  3. Step 3: In a large bowl, combine cooled bulgur, roasted vegetables, 1 tsp sumac, and 2 tbsp chopped fresh dill. Toss gently to combine before serving.

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